Farfalle Pasta Recipe

This Farfalle Pasta Recipe is a first course you can cook for dinner after a baked fish lunch. I cooked this recipe with fish and tomato sauce to recycle leftover cooked fish from our lunch.
You can cook it with fresh fish, too.

The recipe is summery and much tasty to enjoy on weekends or even every day.

You can also try our  Easy Linguine Recipe.

Ingredients

• 400 g of farfalle pasta
• 250 g cooked and cleaned fish pulp
• 4 medium ripe tomatoes
• 1 green onion
• 1 zucchini
• 1 garlic clove
• A handful of black olives
• salt, black pepper
• Olive oil
• Fresh parsley and basil leaves

Directions

1. We will prepare the sauce by sautéing in a deep pan the finely chopped onion with olive oil.
2. Then we will add finely chopped zucchini and black olives. You can also use other types of olives or not use them if you do not like them.
3. Stir and cook for a few minutes until slightly softened.
4. Add the peeled tomatoes and cut them into cubes.
5. Cook the sauce over medium heat for 10 minutes.
6. Add salt and black pepper and the cleaned and cooked fish in pieces. If you are going to use fresh raw fish, add the filleted and cleaned of needles fish pieces before adding the tomatoes.
7. Let the sauce cook for a few minutes and add the fresh spices.
8. Boil the pasta in boiling salted water, drain cooked al dente, and place in the sauce.
9. Stir on the fire for 2 minutes to taste. Add a little more pasta water and leave the sauce a little liquid.
10. Serve the pasta immediately. We enjoy the pasta with a little olive oil and fresh basil leaves.

Bon Appetit!